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Beer in the Rear Chicken and BBQ Sauce Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
4 to 5 servings Servings
$ /Serving

Beer in the Rear Chicken and BBQ Sauce Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
4 to 5 servings Servings
$ /Serving

Ingredients

  • 1 (12 oz) can light beer
  • 2 tablespoons dry rub, recipe follows
  • 5 lb whole chicken, rinsed and patted dry
  • 2 teaspoons salt
  • 2 teaspoons sweet paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 3/4 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil
  • 1 teaspoon cayenne pepper
  • 1/2 cup ketchup
  • 2 tablespoons prepared yellow mustard
  • 1/2 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 1/4 cup water

Preparation

Preheat oven to 400 °F.

Set up your indoor/oven beer can chicken roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.

Dry Rub:

Combine all ingredients together. Store in an airtight container.

Barbeque Sauce:

In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.

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Preparation

Preheat oven to 400 °F.

Set up your indoor/oven beer can chicken roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.

Dry Rub:

Combine all ingredients together. Store in an airtight container.

Barbeque Sauce:

In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product